2 lb Ground Beef Round

1 ea Med. Onion, Chopped

16 oz Taco Sauce, Mild or Hot

4 oz (1 cn) Mild Green Chilies *

1/2 c Sliced Ripe Olives

8 oz (1 cn) Refrigerated Rolls **

1 1/2 c Crushed Corn Chips

1 c Dairy Sour Cream

1 c Shredded Monterey JackCheese

1/2 c Shredded Cheddar Cheese

1 x Sliced Olives (Optional)

1 x Sliced Mushrooms (Optional)

1 c Shredded Lettuce

1 ea Med. Avocado ***

1 ea Med Tomato, Diced

* Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. ~------------------------------------------------------------------------- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with

lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls.